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Tuesday, March 23, 2010

New Food to Love: Beef Short Ribs

Since B and I both love to experiment in the kitchen and create our own recipes, we came up with an idea to keep our recipes fresh.Each time we go to the grocery store, we’ll purchase an ingredient or food that we’ve never cooked with before.This is our first attempt at the new ingredient challenge, and we both were excited with the results.The new ingredient?Beef short ribs.Though a popular cut of beef, neither of us has ever cooked it before.I took the lead on this one (B was burned out from the pancake fiasco).Read on for my recipe for beef short ribs.

JM’s Beef Short Ribs

Serves 2 generous portions

2 lbs beef short ribs

Olive oil

2 whole cloves garlic

2 cloves garlic, chopped

1 onion

¾ c. carrots

2 c. beef broth

1 c. Cabernet Sauvignon (or other dry red wine)

2 bay leaves

1 tsp. basil

Salt and pepper

Chop onion and carrots to bite size pieces.Coat the bottom of a Dutch oven pot (or other heavy bottomed pot) generously with olive oil, heat on stove over medium heat.Season beef on all sides with salt and pepper.When oil is hot, add the beef and brown on all sides.Remove beef, set aside.Add whole garlic, onion, and carrots, sauté for a few minutes until onions become translucent.Add the beef back to the pot along with the chopped garlic.Add beef broth, wine, herbs, and bring to a boil.Reduce heat to low and simmer, covered, for 2 hours, stirring occasionally.Serve over mashed potatoes or rice.

*Cook’s note: The liquid should cover the short ribs; liquid ingredients may vary depending on the size of your pot. If you have a large pot, add more liquid, keeping the 2 broth to 1 wine ratio. When finished, there will be a lot of liquid left over, I like to ladle some of the broth over the beef and potatoes, you could also make a quick gravy by adding a flour/water mixture after you remove the beef and vegetables. Add the flour/water mixture slowly, stirring often, over low heat until desired thickness is reached.